This was my first time tasting Chuan Kee's braised duck. I like its mildly savoury sweet herbal taste with very subtle duck gaminess 🦆
There is always a long queue at Chuan Kee in Chong Pang food centre in Singapore. (Chuan Kee has another outlet equally popular in Ghim Moh food centre but I have not tried the duck there before.)
Owner Mr Huang started Chuan Kee at Ghim Moh food centre when he was 23 years old. Mr Ng personally takes care of the braising at both the Ghim Moh and Chong Pang outlets, so customers get exactly the same braised duck at both stalls.
Chuan Kee uses duck brought in live from Malaysia and slaughtered in Singapore. So, the braised meat at Chuan Kee is sweeter than those made with frozen ducks.
We ordered half a bird for SGD19. The pile of duck cut in large chunks with bone on comes simply garnished with parsley and splashed with lots of lor 滷 or sauce.
The meat cut in thick slices was tender and juicy. As the meat was smothered with sauce, the sauce's savoury sweet herbal flavours dominate, with the subtle natural gaminess of duck underlying. The skin has the most duck flavour but there wasn't much fat at all. This is a likeable duck though personally I prefer my braised duck to be sliced thin, free of sauce (i.e. served separately) so that the natural duck taste is more pronounced. I am quirky in this and many other ways, I know 😂
Chuan Kee serves their duck with bone, on request. The default is boneless i.e. deboned.
Chuan Kee also serves braised duck liver, gizzard, chicken eggs, stewed groundnuts and tofu. We shall try these next time.
This is a Hokkien style of lor (sauce), which is thicken with a little starch.
Judging by the constant queue that very often snakes to the back of the stall, this taste profile is preferred by a lot of people.
Tender rice cooked in lor was made with good quality grains. 50 cents a big bowl - it's the perfect complement to the braised duck.
The watery soup was mildly savoury sweet with herbal taste (mainly of dang gui or Angelica root).
There is harmony in flavours between the meaty braised duck, tender rice and comforting warm soup.
If you like a little tangy spicy sweet zest to tingle your taste buds, Chuan Kee's dip works very well 😃
👉 Chuan Kee's no frills, no gimmicks braised ducks just keep pulling in the crowds at the two little heralded stalls run by a low profile enterprising young hawker. May not blow many people's socks off, but I think most will come away feeling very satisfied, and also very full 😃 If you need lunch or dinner near Ghim Moh or Yishun, Chuan Kee is a good choice.
🏆 Chuan Kee was awarded the Bib Gourmand in the 2018 edition of the Singapore Michelin Guide.
Restaurant name: Chuan Kee Boneless Braised Duck Rice 全記鸭饭
Address: Blk 105, Yishun Ring Road, Chong Pang Market & Food Centre, #01-159 Singapore 760105 | also at Blk 20 Ghim Moh Road Market & Cooked Food Centre (which I haven't been yet)
GPS: 1°25'55.5"N 103°49'41.3"E | 1.432069, 103.828134
Hours: 10:00am to 8:00pm (Mondays & last Sunday of the month off)
Non Halal
Date visited: 13 Dec 2016
We ordered half a bird for SGD19. The pile of duck cut in large chunks with bone on comes simply garnished with parsley and splashed with lots of lor 滷 or sauce.
The meat cut in thick slices was tender and juicy. As the meat was smothered with sauce, the sauce's savoury sweet herbal flavours dominate, with the subtle natural gaminess of duck underlying. The skin has the most duck flavour but there wasn't much fat at all. This is a likeable duck though personally I prefer my braised duck to be sliced thin, free of sauce (i.e. served separately) so that the natural duck taste is more pronounced. I am quirky in this and many other ways, I know 😂
Chuan Kee serves their duck with bone, on request. The default is boneless i.e. deboned.
Chuan Kee also serves braised duck liver, gizzard, chicken eggs, stewed groundnuts and tofu. We shall try these next time.
This is a Hokkien style of lor (sauce), which is thicken with a little starch.
Judging by the constant queue that very often snakes to the back of the stall, this taste profile is preferred by a lot of people.
Tender rice cooked in lor was made with good quality grains. 50 cents a big bowl - it's the perfect complement to the braised duck.
The watery soup was mildly savoury sweet with herbal taste (mainly of dang gui or Angelica root).
There is harmony in flavours between the meaty braised duck, tender rice and comforting warm soup.
If you like a little tangy spicy sweet zest to tingle your taste buds, Chuan Kee's dip works very well 😃
👉 Chuan Kee's no frills, no gimmicks braised ducks just keep pulling in the crowds at the two little heralded stalls run by a low profile enterprising young hawker. May not blow many people's socks off, but I think most will come away feeling very satisfied, and also very full 😃 If you need lunch or dinner near Ghim Moh or Yishun, Chuan Kee is a good choice.
🏆 Chuan Kee was awarded the Bib Gourmand in the 2018 edition of the Singapore Michelin Guide.
Restaurant name: Chuan Kee Boneless Braised Duck Rice 全記鸭饭
Address: Blk 105, Yishun Ring Road, Chong Pang Market & Food Centre, #01-159 Singapore 760105 | also at Blk 20 Ghim Moh Road Market & Cooked Food Centre (which I haven't been yet)
GPS: 1°25'55.5"N 103°49'41.3"E | 1.432069, 103.828134
Hours: 10:00am to 8:00pm (Mondays & last Sunday of the month off)
Non Halal
Date visited: 13 Dec 2016
Written by Tony Boey on 13 Dec 2016. Updated on 8 Mar 2021
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